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Sinclair College

HMT 2128 Cake Decoration

Students will design and use proper equipment/utensils to decorate cakes demonstrating a variety of icing techniques on multi-tiered cakes. Students will also, produce and or Work with a variety of products such as marzipan, glaze, gum paste, butter-cream icing, royal icing, cream-cheese icing, etc. to decorate cakes. Four lab hours per class.

Prerequisites: HMT 1107 and HMT 1108 and HMT 1126 and HMT 1128 and HMT 2126

Course Outcomes
  • Comprehend what tools will be needed to produce a variety of icings.
  • Produce and or Work with a variety products such as marzipan, glaze, gum paste, butter-cream icing, royal icing, cream-cheese icing, etc. to decorate cakes.
  • Produce a theme cake using the proper tools, icing production methods, and design techniques such as making curls, flowers, boarders, etc. specified by the grading rubric.
Credit Hours: 2
  • Lab: 4 hours
  • Division: Business and Public Services
  • Department: Hospitality Management
  • Repeatable Credit: No
  • Offered Online: No
Available Sections
Not currently offered this term